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    Home » Paleo

    Paleo Hazelnut Cinnamon Rolls (With Cassava Flour)

    Published: Jan 8, 2021 · by Katie

    Jump to Recipe·Print Recipe

    These Paleo Hazelnut Cinnamon Rolls are made with dry roasted hazelnuts, grain free flours and sweetened with dates. This easy cinnamon roll recipe is egg free, Paleo, Vegan and yeast free - perfect for weekend brunch or a healthy sweet treat.

    Hazelnut-Cinnamon-Roll-Recipe

    These are the absolute BEST Paleo cinnamon rolls!

    And oddly enough, they were a total mistake. Meaning, I started this recipe with hazelnut muffins in mind, but the batter wasn't quite right. Rather than altering it, I rolled out the dough and created these moist, wonderfully delicious hazelnut cinnamon rolls. The best mistake I've made to date!

    Why are these the best homemade hazelnut cinnamon rolls? Well, you won't know for sure until you make them yourself 😉 But, these simple sticky buns have a whole list of qualities that are sure to make you fall in love...

    Recipe Highlights:

    • paleo and vegan cinnamon rolls - made with real, whole food ingredients
    • yeast free - these cassava cinnamon rolls don't have any yeast
    • the dough is only sweetened with dates - no added sugar!
    • they have a delicious hazelnut flavor
    • they're easy to roll out
    • moist & gooey - a texture must!

    I promise, this is a recipe you'll come back to again and again. They're just that good!

    Paleo-Hazelnut-Cinnamon-Rolls

    Ingredients

    All ingredients in this cassava flour cinnamon roll recipe are paleo and vegan friendly. Meaning, they don't contain any gluten, grains, eggs, dairy, soy or refined sugar. To top it off, this recipe is yeast free!

    Here's what you need:

    Cinnamon Roll Dough

    • dry roasted hazelnuts
    • dates
    • Otto's cassava flour
    • tapioca flour
    • baking soda
    • salt
    • water
    • avocado oil
    • vanilla extract

    Filling

    • non-hydrogenated shortening
    • maple syrup
    • cinnamon
    • salt

    Topping

    • coconut cream
    • tapioca flour
    • maple syrup
    • vanilla extract

    The actual dough for these cassava flour cinnamon rolls is less than 10 ingredients! If you want to use the same filling and toppings as I did, then a few more ingredients are necessary.

    I've tested this recipe many, many times to try out various quantities for the cassava flour and tapioca flour. However, I have not tried this recipe with ingredient substitutions (different types of flours). I do not recommend any subs for the dough.

    But, when it comes to the filling and topping, nearly anything will work.

    healthy-cinnamon-roll-recipe

    How to Make Paleo Hazelnut Cinnamon Rolls

    The dough for these homemade paleo cinnamon rolls is made in a food processor because you need to grind the hazelnuts and dates. Here are the steps:

    First, preheat your oven to 350 degrees F.

    Make the Dough

    Combine hazelnuts and dates in a food processor (make sure dates are pitted). Blend to a coarse mixture.

    Next, add in the remaining dough ingredients. Stir with a spatula, then process the dough until it is well combined. You may need to stop and scrape the sides a couple times.

    Roll the Dough

    Remove the dough from the food processor and roll between two sheets of parchment paper. You'll want to roll the dough into a rectangle, about 10" x 14" in size. So, make sure the parchment is cut large enough.

    how-to-make-the-dough

    Make the Filling

    Next, make the filling. Combine the shortening, maple syrup, cinnamon and salt in a small mixing bowl. (Note: there may be small clumps of shortening left in the filling, this is fine.)

    Spread the filling over the dough.

    Cut the Cinnamon Rolls

    Next, cut the cinnamon rolls. There are two ways to do this. (1) You may roll the dough into a log and cut it using a sharp knife. (2) Or, you may cut strips of dough and then roll them up individually.

    I've tried this recipe both ways and prefer cutting them and then rolling them. Why? Because they look nicer. But, either way works so do what you prefer.

    This recipe will make 8-10 cinnamon rolls, so cut accordingly.

    how-to-shape-the-cinnamon-rolls

    Bake the Cinnamon Rolls

    Place the cinnamon rolls in a greased pan or on a baking sheet. I put mine in a greased cake pan.

    Place the cinnamon rolls in the preheated oven and bake at 350 degrees for 20-25 minutes.

    Paleo-Cinnamon-Roll-Recipe-with-Hazelnuts

    Make the Topping

    For the topping, combine the coconut cream, tapioca flour, maple syrup, and vanilla in a small mixing bowl. Whisk until smooth.

    Spread the topping over the cinnamon rolls after they've had a chance to cool.

    moist-gooey-Paleo-cinnamon-rolls

    Storage

    These paleo hazelnut cinnamon rolls store best in the fridge. Place them in an air-tight container in the fridge for up to one week. When they're ready to be eaten, warm them in the microwave, oven or air fryer.

    More Cassava Flour Recipes

    I use cassava flour in quite a bit of my baking, and many of my paleo vegan recipes. Here are some other recipes from the blog you may love:

    • Strawberry Scones
    • Mini Chocolate Muffins
    • Rosemary Cassava Bread
    • Chocolate Chip Tahini Cookies
    Print
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    Paleo Hazelnut Cinnamon Rolls (With Cassava Flour)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
    • Author: Katie
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Total Time: 40 minutes
    • Yield: 8-10 cinnamon rolls 1x
    Print Recipe
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    Description

    Paleo Hazelnut Cinnamon Rolls made with hazelnuts, cassava flour and sweetened with dates.  Gluten free, Vegan and yeast free!


    Ingredients

    Scale

    Dough

    • 1 cup dry roasted hazelnuts (120g)
    • 75g pitted dates (about 5 large Medjool dates, or ½ cup)
    • ¾ cup cassava flour, spooned & leveled (112g)
    • ½ cup tapioca flour (64g)
    • ¾ tsp baking soda
    • ¼ tsp salt
    • ½ cup + 2 Tbsp water
    • 2 Tbsp avocado oil
    • 1 tsp vanilla extract

    Filling

    • ¼ cup non-hydrogenated shortening
    • 2 Tbsp maple syrup
    • 1 tsp cinnamon
    • pinch of salt

    Topping

    • ½ cup coconut cream*
    • 3 Tbsp tapioca flour
    • 1 Tbsp maple syrup
    • ½ tsp vanilla extract

    Instructions

    1. Preheat oven to 350 degrees F.
    2. Make the Dough: Combine hazelnuts and dates in a food processor (make sure dates are pitted). Blend to a coarse mixture.  Add in the remaining dough ingredients. Stir with a spatula, then process the dough until it is well combined. Stop and scrape the sides if necessary.
    3. Roll the Dough: Remove dough from the food processor and roll between two sheets of parchment paper. You'll want to roll the dough into a rectangle, about 10" x 14" in size. So, make sure the parchment is cut large enough.
    4. Make the Filling: Combine the shortening, maple syrup, cinnamon and salt in a small mixing bowl. (Note: there may be small clumps of shortening left in the filling, this is fine.)  Spread the filling over the dough.
    5. Cut the Cinnamon Rolls: Cut the cinnamon rolls. There are two ways to do this. (1) You may roll the dough into a log and cut it using a sharp knife. (2) Or, you may cut strips of dough and then roll them up individually.  The recipe makes 8-10 cinnamon rolls, so cut accordingly.
    6. Bake the Cinnamon Rolls: Place the cinnamon rolls in a greased pan or on a baking sheet and bake in the preheated oven at 350 degrees for 20-25 minutes.
    7. Make the Topping: Combine the coconut cream, tapioca flour, maple syrup, and vanilla in a small mixing bowl. Whisk until smooth.  Spread the topping over the cinnamon rolls after they've had a chance to cool.

    Notes

    *just the cream from a can of full fat coconut milk

    Did you make this recipe?

    Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

    Paleo-Vegan-Hazelnut-Cinnamon-Roll-Recipe
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    Reader Interactions

    Comments

    1. Katie

      February 01, 2021 at 12:13 pm

      These Paleo cinnamon rolls are loved my my family! Easy to make, naturally sweet and perfect with a vanilla glaze.

      Reply
    2. Nico

      August 04, 2022 at 1:56 pm

      Recon hazelnut flour could be a replacement here in regards to the blended hazelnuts? just have to be extra careful with fiber as I've got IBD

      Reply
      • Katie

        August 05, 2022 at 6:21 am

        You should be able to sub the hazelnuts for hazelnut flour (just be sure to measure by weight, given in grams).

        Reply
    3. Irma

      November 28, 2022 at 3:11 pm

      I followed the directions on the recipe and my dough came out sticky and gooey. How would I fix this?

      Reply
      • Katie

        November 28, 2022 at 4:30 pm

        You can add more cassava flour to make the dough less sticky. Did you by chance measure the ingredients by weight? Cassava flour is tricky and works best when measure by weight.

        Reply
    4. Olivia

      December 21, 2022 at 1:08 pm

      Can I make these the day before and refrigerate unbaked, and bake in the morning?

      Reply
      • Katie

        December 22, 2022 at 5:45 am

        I have not tried that myself, but It should work just fine.

        Reply
    5. Sydney

      March 10, 2024 at 9:18 pm

      Would it work to use macadamia nuts instead of hazelnuts? I know it would probably change the taste.

      Reply
      • Katie

        March 11, 2024 at 7:37 am

        I have only tested hazelnuts, but I would assume most nuts would work as a replacement.

        Reply
    6. Nynke de Vries

      December 17, 2024 at 9:29 am

      What can i use instead of non-hydrogenated shortening? coconut oil?

      Reply
      • Katie

        December 17, 2024 at 4:58 pm

        Coconut oil might make the dough a bit crumbly, but should work. Butter would also be a good replacement.

        Reply
        • Nynke De Vries

          December 17, 2024 at 11:34 pm

          All right, does it need to be melted or like room temp?

        • Katie

          December 18, 2024 at 10:59 am

          I would melt it, then let it cool to room temperature. You want it to be soft, but not liquid.

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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